Cranberry toast - 70% Chinese

1

All the material of the Chinese noodles is placed in the bakery in a first liquid and then in the powdered form. Note that salt and sugar are placed on the two opposite sides of the bakery, and a hole in the flour is dug into the yeast. Bread machines start a face-to-face program. My bakery and face function is 13 minutes at a time。

2

Put a nice Chinese face in the bowl and wrap it with a membrane. I'm lazy. I just wrap up the van. Put it in the fridge for over 17 hours. I've been frozen for about 20 hours. Usually we do it tonight and we made up last night。

3

One night's Chinese noodles will be 2-2.5 times larger than the original ones. Take the Chinese noodles out of the van and tear them into small pieces with your hands. Butter soften early。

4

All main-faced materials, except butter, are placed in a bakery and then into torn Chinese to start with one and one face function。

5

And the face function ends with a softened butter pellets. Activate a noodle function, my baker's noodle function can be adjusted, I'm 30 minutes。

6

At the end of the laundromat procedure, a small piece was cut open with hand to check whether a lower section had reached its full stage. It's made of a musket that doesn't break easily。

7

Rounded the inside of the bakery and fermented for 30 to 40 minutes in the warmth. It's cold enough to start the baker fermentation function。

8

It can be fermented to 2-2.5 times larger。

9

It can also activate the bread machine and face function. I'm pressing it with a stick。

10

The fragrance is divided into three equals, rounded, covered with a skin-covered film, and loose for 15 minutes。

11

It's time to cut out the cranberry。

12

The loosely accompanied pasta grows into elliptical shapes and spreads evenly with cranberry. And roll it up and down。

13

Rolled noodles down. And we'll wrap the remaining two noodles in the same steps。

14

The noodles are decorated into a toast box, covered with a lid, which, without the lid, can be covered with a fresh film and fermented twice。

15

Noodle fermented until the box was eight minutes full and the toast box lid could be baking. If there is no toast box lid, you can also put egg fluid on the bread surface, bake directly and then cover tin paper after the surface is satisfactory。

16

The toast is placed in a pre-heated oven, in the middle and lower floors, and is roasted up and down at 180 degrees for 35 minutes。

17

The baked toast is immediately demoulded and on the grilled web. It's cool and sealed。

18

Tore up the toast and look inside the tissue. Very delicate。

19

Lars is very pretty。

20

Lass can pull out long. You can tear bread with your hands or cut it with a knife. I like to eat with my hands。

1. When kneading, reserve about 10g of milk and decide whether to continue adding it based on the dough's humidity. Actually, you don't necessarily have to aim for the windowpane stage; kneading until fully developed is fine. If a film forms when stretched but tears, as long as the edges of the tear are smooth, it is acceptable. I have tried the same recipe without achieving a windowpane, but the bread was still soft and clearly stringy. 2. Because my oven's top heat tends to be low and bottom heat strong, I set the bottom heat to 160 and the top heat to 200. Please be sure to set the baking time based on your own oven's temperature. 3. That's all I can think of for now. If there is anything you don't understand or if there are any errors on my part, please comment directly below the recipe. I will discuss it with everyone after I see your comments.